This is one of the recipes that bring back memories of myself fighting with my sisters to scrape the pan clean. Even my finicky younger sister would polish it off. The name is Biriyani, but my mother used normal rice (parboiled rice) for making it. When Rasi at Vegetarian Food & me asked for a dish which we make especially for ourselves, I was a little taken aback. I realised that though I like what I cook, most of my cooking is geared towards my DH & DD's preferences. I couldn't think of a single thing which was special for me alone!!! While I was pondering over this and whether I have lost myself and other great thathvams (philosophies), along came Aruna manikandans Baby Potato Biriyani. Now I remembered my Mothers Potato Biriyani, which graced our lunch box very often as it was a family favourite and is something which can qualify for what I make specially for myself.
Here come my mom's Potato Biriyani, especially for me:
1 1/2 cups Rice (Any Indian Non glutinous Rice - Just adjust water accordingly)
1 1/2 cups - Cubed potatoes (around 1 " Cubes)
1 Onion - Sliced
2 tomatoes - chopped
1 green chilli - slit
1 tbsp - ginger garlic paste
1 tsp or less - chilli powder
1 tbsp - malli masala powder
salt to taste.
Oil/ Ghee or a mixture - as required.
Powder together the following:
3 cardomoms
1 " piece cinnamon
4 cloves
1 bay leaf
1/2 tsp jeera
1/2 tsp sonf
1/2 tsp Black pepper.
Wash and clean rice. Soak it till you process the other ingredients for this dish.
Heat oil in a pressure cooker or in a heavy bottomed pan. Add sliced onions, sautee till translucent. Add green chilli & ginger garlic paste. Add chilli powder, malli masala powder and the powdered masala and salt. fry till aromatic on low flame. add chopped tomatoes and sautee till mushy.
Now add the cubed potatoes, drained rice and enough water to cook rice (for parboiled rice the amount is three times the volume of rice, for raw rice 2 times and for jeerakasala rice 1.5 times). Check for salt at this stage. Close the lid and cook till done. Garnish with chopped corriander leaves.
Serve with a salad or pappad or potato chips.
I am sending this to Vegetarian Food & Me - I am the star , Any One Can Cook Series 45 and to Comfort Food
Here come my mom's Potato Biriyani, especially for me:
1 1/2 cups Rice (Any Indian Non glutinous Rice - Just adjust water accordingly)
1 1/2 cups - Cubed potatoes (around 1 " Cubes)
1 Onion - Sliced
2 tomatoes - chopped
1 green chilli - slit
1 tbsp - ginger garlic paste
1 tsp or less - chilli powder
1 tbsp - malli masala powder
salt to taste.
Oil/ Ghee or a mixture - as required.
Powder together the following:
3 cardomoms
1 " piece cinnamon
4 cloves
1 bay leaf
1/2 tsp jeera
1/2 tsp sonf
1/2 tsp Black pepper.
Wash and clean rice. Soak it till you process the other ingredients for this dish.
Heat oil in a pressure cooker or in a heavy bottomed pan. Add sliced onions, sautee till translucent. Add green chilli & ginger garlic paste. Add chilli powder, malli masala powder and the powdered masala and salt. fry till aromatic on low flame. add chopped tomatoes and sautee till mushy.
Now add the cubed potatoes, drained rice and enough water to cook rice (for parboiled rice the amount is three times the volume of rice, for raw rice 2 times and for jeerakasala rice 1.5 times). Check for salt at this stage. Close the lid and cook till done. Garnish with chopped corriander leaves.
Serve with a salad or pappad or potato chips.
I am sending this to Vegetarian Food & Me - I am the star , Any One Can Cook Series 45 and to Comfort Food
Potato Biryani is a delight for potato lovers. I tried this too but with little different ingredients. Loved ur post.
ReplyDeletehttp://lavanyasrecipes.blogspot.com/
hi fathima.. sorry to hear u are unable to link it.. send me ur emial id too..i shall link it for u! thanks for sending this lovely entry.. i love biryani & potatoes & the combo couldn't get better :D
ReplyDeleteYummy and flavourful biryani. Thank you for linking with Any One Can Cook :)
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